Mexican Wedge Salad
- ¾ cup mayonnaise
- ¼ cup fresh cilantro, thick stems removed
- 2 tbsp sour cream
- Juice & zest from 1 lime
- 1 tsp white wine vinegar
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Mexican Wedge Salad:
- 1 ear of corn, shucked
- 1 head of iceberg lettuce, core removed & cut into 6 same-sized wedges
- 1 avocado, diced
- ½ cup grape tomatoes, sliced
- 4 slices of bacon, cooked & crumbled
- 1 tbsp fresh cilantro, chopped
- Cotija cheese, to taste
- Toasted pepitas, to taste *aka toasted pumpkin seeds
- Freshly cracked pepper, to taste
Creamy Cilantro Lime Dressing:
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Combine the mayonnaise, cilantro, sour cream, lime juice & zest, white wine vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a blender. Blend until creamy and smooth. Pour into a jar, seal with a lid, and refrigerate until needed.
Mexican Wedge Salad:
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Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
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Place the iceberg wedges on a serving plate. Drizzle the top of each wedge with some of the creamy cilantro lime dressing.
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Top each wedge with some avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas.
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Finish with some fresh cracked black pepper on top of each wedge. Serve immediately with extra dressing and toppings on the side. Enjoy.
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